1, health and safety: refers to the whole process of food from production to consumption, to ensure that the product and the environment are free of any poisonous, contaminants.

2, quality and safety: is to ensure that the quality of food products is free of defects and meets the safety standards of the level of consumer expectations.

3. Quantity safety: It refers to the proportional relationship between the producer and the consumer regarding the quantity of food and the accuracy of the quantity.

4. Nutritional safety: It means that food products must provide safety standards that contain all kinds of nutrients needed by human beings.

5. Biosecurity: involves the control of the source of food production to ensure that diseases and harmful organisms are not introduced.

6. Sustainability safety: refers to production to meet immediate needs, but also requires long-term and sustainable environmental and economic development.